until the
mixture begins to congeal, then fill into tomatoes prepared as above.
Set aside on the ice for half an hour, at least; then serve on lettuce
leaves with either mayonnaise, boiled or cream dressing. Calf's brains,
chicken, veal, tongue or ham may be substituted for the sweetbread.

=Tomatoes Farces a l'Aspic.=

INGREDIENTS.

6 even-sized ripe tomatoes.
1 pint of aspic jelly.
1/2 a cup of lobster meat, chopped fine.
1 tablespoonful of capers.
2 yolks of hard-boiled eggs.
Mayonnaise, parsley, lettuce.

_Method._--Scoop out the centres of the tomatoes, after removing the
skin, and chill thoroughly. Pass the yolks through a sieve, add to the
lobster, with the capers, half a cup of mayonnaise and half a cup of
chicken aspic, thick and cold, but not set; stir these in a dish
standing in ice water until nearly set; then fill the cavities in the
tomatoes with the mixture. Brush over the outside of the tomatoes with
half-set aspic; when the aspic is set, repeat twice, then set aside on
ice for some time before serving. Serve on a bed of lettuce seasoned
with French dressing. Garnish each tomato with a sprig of parsley and
the salad-dish with blocks of aspic. Anchovies or any cooked fish may be
substituted for the lobster. Serve with mayonnaise.

=Tomato Jelly.=

Soak three-fourths a box of gelatine in half a cup of cold water. Cook a
can of tomatoes, half an onion, a stalk of celery, a bay leaf, two
cloves, a teaspoonful of salt and a dash of paprica ten minutes. Add two
tablespoonfuls of tarragon vinegar and the gelatine, stir till
dissolved, strain, and mould in a ring mould. When cold turn from the
mould and fill the centre with

=CELERY-AND-NUT SALAD.=

Cut fine tender stalks of celery and English walnuts and mix with French
dressing. Garnish the centre of the salad and the border of the jelly
with tender leaves of lettuce and bits of curled celery.

=Tomato-Jelly Salad, No. 2.=

Make the jelly and mould as before. Fill in the centre of the ring with
shredded cabbage, pimentos and pecan nuts, mixed with boiled dressing.

=Tomato Jelly with String Beans.=

Cook tiny string beans until tender in boiling salted water; season
while hot with onion juice, salt, pepper and tarragon vinegar. When cold
add oil and toss the beans about until each bean is coated with the oil.
Fill the centre of the jelly, fashioned in a ring mould, with the